Sheet Pan Parmesan Roasted Cauliflower and Chicken Recipe
This Sheet Pan Parmesan Roasted Cauliflower and Chicken recipe offers a delicious one-pan meal combining crispy, golden chicken breasts with tender, flavorful roasted cauliflower topped with parmesan, lemon zest, and toasted pine nuts. Easy to prepare and perfect for a wholesome dinner, this dish pairs beautifully with lemony parmesan pasta for a complete, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cauliflower and Chicken
- 2 small heads cauliflower, cut into 1-inch florets
- 1/4 cup + 2 teaspoons avocado oil or extra virgin olive oil (divided)
- 4 boneless skin-on chicken breasts
- 4 sprigs fresh thyme
- ½ cup freshly grated parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- Zest from 1 lemon
- 3 tablespoons toasted pine nuts
- 1 tablespoon freshly squeezed lemon juice
- Salt & pepper, to taste
For the Pasta (Optional)
- 12 ounces gluten-free (or regular) pasta such as spaghetti or fettuccine
- ½ tablespoon unsalted butter
- ½ tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated parmesan cheese
Instructions
- Preheat the oven: Set your oven to 425°F to prepare it for roasting the cauliflower and chicken.
- Prepare and roast the cauliflower: On a large sheet pan (10×15 or 12×18) or baking pan (9×12), toss the cauliflower florets with ¼ cup avocado oil, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. Spread evenly, add fresh thyme sprigs, and roast on the bottom rack for 25 minutes, tossing every 10 minutes to ensure even browning.
- Boil pasta water (if serving): While the cauliflower roasts, bring a large pot of salted water to a boil if you plan to serve with pasta.
- Cook the chicken skin-side down: Heat a large skillet over medium heat. Rub chicken skins with 2 teaspoons avocado oil and season with salt and pepper. Place chicken skin-side down in the hot skillet and cook until the skin is golden and crispy, about 5-7 minutes. Transfer chicken to a plate, skin-side up, to rest.
- Combine cauliflower with parmesan and finish roasting: Remove the cauliflower from the oven and toss with parmesan cheese, butter, and lemon zest. Nestle the chicken breasts into the cauliflower on the pan so the chicken rests on the bottom with the cauliflower surrounding it. Return to the oven and roast for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
- Cook and dress the pasta (if serving): Cook pasta according to package instructions. Drain and toss with butter, olive oil, lemon juice, and parmesan cheese.
- Finish and serve: When the chicken is done, toss the roasted cauliflower with lemon juice and sprinkle with toasted pine nuts. Serve the chicken and cauliflower over the dressed pasta, garnished with extra parmesan if desired.
Notes
- Use a meat thermometer to ensure chicken breasts reach an internal temperature of 165°F for safe consumption.
- If you prefer, chicken thighs can be used instead of breasts, adjusting cook time accordingly.
- To toast pine nuts, dry roast them in a pan over medium heat for 2-3 minutes until golden and fragrant.
- For a dairy-free version, omit the parmesan and butter, or substitute with a plant-based cheese alternative.
- Make sure to toss the cauliflower every 10 minutes during initial roasting to prevent burning and promote even cooking.
